Hospitality Operations: Food Production Systems, Beverage Service Techniques, Menu Engineering Matrix, and Menu Sustainability

Hospitality Operations20

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
1)Critically analysis of food production system.........................................................................3
2)Describe various type of food beverage service techniques and style which is utilized in
restaurant.....................................................................................................................................5
TASK 2............................................................................................................................................6
3)Critically analysis menu engineering matrix in that way to enhancing profitability...............6
4)Examine ways which is improves menu sustainable for take competitive advantages in
context of restaurant. ..................................................................................................................8
CONCLUSION..............................................................................................................................10
REFERNCES.................................................................................................................................11

INTRODUCTION
Hospitality operations is wider concept in order to developing strategies to retaining
customer for longer period. It is a service industry which utilized different kind of strategies to
gain competitive advantage at marketplace. There are so many services provided customer to
maintain a long term relation with customers. In this industry carrying out many activities such
as desk management, housekeeping, food beverages system and human resources planning
(Bhargav, 2017). It has become essential service industry to know about market trends. The case
study about a Alfredo Italian restaurant which is situated in 1914 in, UK. It is one of the famous
restaurant in UK as a Italian cuisine restaurant. The restaurant serves different kind of dishes to
customers on the basis of their preferences and taste. The reports consist of various kind of food
production system, beverages service method, use a menu engineering matrix and sustainable
menu planning which is adopted by restaurant in order to good efforts.
MAIN BODY
TASK 1
1) Examine various kind of food production system.
It is process of raw material into finial food products. Food production system is long
process so follows such steps like Harvesting, boring, picking, segregated and preservation of
food. In restaurant there so many other methods also used in order to fulfil needs and wants of
customers. There are ample number of food production methods in order to utilized Alfredo
Italian restaurant.
Broiling-: It is a first method of food production system which is utilized by Alfredo
Italian company in order to choose this approach so food is prepared in effective and efficient
manner. This System frequently use in many restaurant because meal is prepared in easy way. It
is process where food is prepared by heating and then served to guests. Research is essential
aspect due to market trends changes very fast. Restaurant must be used as system because it is
very simple procedures to making food (Ferdows, 2018).
Pickling-: Alfredo Italian restaurant using this method in effective and efficient way
because it is time saving process and also save a cost which is incurred. It involves food is
already prepared, store in proper place then serve guest. Amanda must be focused on this method